The cover of the Tri-City Herald's Food & Wine section June 10 will feature tips on grilling lamb. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Grilled Swordfish with Pineapple Salsa
For more flavor, lightly oil the grill grate, cook the pineapple slices for several minutes, cut, and add to the salsa.
Makes 4 servings
Ingredients
Salsa:
3 or 4 slices pineapple (canned or fresh), cut into chunks (unless grilling)
1 orange, halved and sectioned
3 tablespoons chopped pickled jalapeños
2 scallions, thinly sliced
1 small ripe tomato, cored and diced
2 to 3 tablespoons chopped fresh parsley or cilantro
1 tablespoon brown sugar or honey
Swordfish:
4 swordfish steaks, 1-inch thick
vegetable oil
salt and pepper, to taste
Instructions
For salsa:
In a small bowl, combine the salsa ingredients and refrigerate for at least 1 hour. (If you grill the pineapple slices, add them later, cut into chunks.)
For swordfish:
Prepare the grill. Rub a little oil onto both sides of the swordfish and season with salt and pepper. Cook over medium-hot coals for 5 to 6 minutes on each side, turning once. The fish should be opaque throughout when it's done. Serve with the salsa.
From: The Old Farmer's Almanac Everyday Cookbook (Yankee Publishing, $24.95/hardcover, August 2008)
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The Tri-City Herald's Food & Wine section Jan. 18 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects
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If you don't like the fresh flavors used in Asian cooking, there's clearly something wrong with you. There's still time to right your wrong thinking though. And what better time than at the dawn of the Year of the Dragon? Today's recipe comes from the Food Network's Alton Brown.
INGREDIENTS
2/3 cup soy sauce
2 teaspoons minced garlic
1 tablespoon minced ginger
1/4 cup flour, plus seasoned flour for dredging
1/4 cup cornstarch
1 lb, pork butt, cut into 1-inch cubes
Kosher salt and pepper
Vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 oz. honey
1 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/3 cup large diced Vidalia onion
1/3 cup large diced celery
1/3 cup carrots sliced 1/4-inch thick, on a bias
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1 cup fresh pineapple, cut into 1-inch cubes
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